- 1, 2, 3. Cutters used for cutting vegetables for Printanière Soup.
- 4. Vegetables prepared for Printanière Soup.
- 5. Knife for cutting vegetables into Julienne.
- 6. Julienne.
Tapioca. Pearl tapioca boiled to clearness makes a very pretty thickening to clear soup.
Croûte au Pot. Small pieces of toast or thin shavings of stale bread are added to the tureen just before serving to make the croûte-au-pot. The soup should be served before the bread dissolves or gets very soft.
For julienne, tapioca, and croûte-au-pot, the soup should be perfectly clear and a deep amber color.
Garnishes for Soups. Other garnishes which may be added to soups are: Force-meat balls (see page [92]); yolks of hard-boiled eggs; egg balls (see page [92]); royal custard (see page [92]); fried croûtons (see page [81]); noodles (see page [93]); dumplings (see page [170]); thin cross-cuts of celery; thin slices of lemon, one for each plate; grated Parmesan cheese (passed); macaroni cut into pieces one eighth of an inch thick, making rings; sweet potato balls (see page [94]); marrow balls (see page [94]); green pea timbale (see page [94]); harlequin slices (see page [94]); with consommé, a poached egg for each portion.
THICKENING FOR SOUPS
Roux (see page [79]) makes the best thickening for soups which are not clear, using brown or white roux according to the color of the soup. Thin the roux with a little soup, so it will be smooth before adding it to the soup kettle. Roux added to pea, bean, and potato soups prevents their separating.
A thickening of eggs is made as follows: Beat two or three yolks and dilute them with a half a cupful of cream or milk or cold soup. Stir in a few spoonfuls of the hot soup to warm it. Remove the soup from the fire and stir in slowly the egg mixture, return it to the fire to cook the egg, but do not let it boil, or it may curdle.
Clear soups are sometimes thickened by using one teaspoonful of arrowroot to a quart of soup. Mix the arrowroot with a little of the cold soup, turn it into the hot soup, and cook until it becomes clear. A clear soup so thickened may be flavored with sherry.